Cook's Note: How to Can Tomatoes: The Best Cook's Note: How to Can Tomatoes Recipe from Cook'n

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	Cook's Note: How to Can Tomatoes

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Scalding

With a paring knife, cut a small X in the bottom of each tomato. Dip or scald clean, ripe tomatoes in boiling water about 30 seconds to loosen skins.

Peeling

Peel off skins. Core and quarterlarge tomatoes; pack small tomatoes whole.

Packing Jars

Pack into hot jars, pressing tomatoes to form juice to fill spaces; leave 1/2 inch space at top of jar. If desired, add 1 teaspoon salt per quart. Wipe jar rim; put lid in place and screw metal bands down "fingertip" tight, following manufacturer’s directions.

Processing Jars

Place jars on a rack in hot water in canner. Add additional hot water to cover the jars by 1 to 2 inches. Cover canner; heat water to boiling. Begin timing when water boils; reduce heat to hold water at gentle, steady boil.

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